How to prepare Thokkudu laddu / Bandar laddu?
Thokkudu laddu is called as the Bandar laddu even though they prepare other kinds of laddus in Bandar. They will make the powder of yellow gram and separate the powder from it. They will mix water or milk in this powder and form boondhi by frying it in pure ghee. They will mix this boondhi in Jaggery soup and next crush it again. They will mix ghee, cinnamon powder and sugar cubes in this mixture. They prepare laddus with this mixture and they sell it for Rs.250 to Rs.350 per kilo. They will remain good for 20 days and these laddus are prepared since 150 years only and they are exported also. These laddus are exported to all the states in India and there is more demand for them in Mumbai, Kolkata, Delhi, Bhopal and Tamilnadu. In Andhra Pradesh, they are normally exported to places like Hyderabad, Visakhapatnam, Nellore and Ongole. They are also exported to the countries like America, Malaysia and Singapore.